Posted on: Wednesday, September 24, 2008
TASTE
Get your game on: Tips for successful tailgating
By Bob Considine
Gannett News Service
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An organized checklist and prepping are keys to a winning tailgate on the day of the big game - and don't forget to get there early.
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All tailgaters have their own tips for a winning - and healthy - tailgate, starting with an organized checklist that includes everything from pencils to utensils. And prep as much as you can, even if planning takes place a week ahead of time.
As a general rule, plan to arriving three to four hours before a game and staying one to two hours after it - and try to find a parking space near a grassy area for extra room.
Here are other helpful suggestions for the day:
Select food that can either be cooked ahead and transported to the event or cooked there on a grill.
When transporting, keep cold food cold (40 degrees or lower) and hot food hot (140 degrees and above) to avoid food poisoning.
To keep food hot, use insulated carrying cases. If they're not available and your trip is less than two hours, one trick is to heat up baked potatoes in foil and place them at the bottom of a cooler to form a makeshift holding oven.
You can never have too much ice.
Keep raw and ready-to-eat foods separate to avoid cross contamination.
Marinate any meat in a cooler or refrigerator. Excess marinade for raw meat should be discarded.
A portable generator is always a safer bet than using your car battery for power.
A water jug, liquid soap and paper towels are always appreciated for the hands of the cook.
If you plan to bring alcoholic beverages, check with the stadium to make sure they're permitted, and don't forget to bring bottle openers and corkscrews.
Any table should have a tablecloth.
Pack a separate drink cooler so the main food cooler is opened less and stays cold longer.
Don't leave a hot grill unattended.
Seek hot-coal bins for the disposal of charcoal, not garbage cans. Many venues have them.
Make sure you have trash bags for cleanup of everything else disposable.
